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Crowd-Pleasing One-Pot Chicken and Wild Rice Fall Soup

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A warm, comforting one-pot soup featuring tender chicken, nutty wild rice, and sweet autumn vegetables in a creamy broth. This easy recipe delivers deep, savory flavor with minimal cleanup, perfect for fall gatherings and cozy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil for higher heat)
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced (fresh is best here)
  • 1½ pounds boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
  • 1 cup wild rice blend (I prefer the blend from Lundberg Farms—it has the perfect mix of textures)
  • 6 cups low-sodium chicken broth (use homemade if you have it, but store-bought works great)
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Start with the aromatics. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
  2. Add the garlic. Stir in the minced garlic and cook for another minute until fragrant. Don’t let it brown—burnt garlic will make the whole soup bitter.
  3. Season the chicken. Season both sides of your chicken thighs with a pinch of salt and pepper. Push the vegetables to the sides of the pot and nestle the chicken thighs into the center. Let them cook for 2-3 minutes per side, just until they’re lightly browned.
  4. Add the liquids and rice. Pour in the chicken broth and water, then add the wild rice blend, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Bring to a boil, then simmer. Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40-45 minutes. The rice should be tender and starting to split open, and the chicken should be cooked through and fork-tender.
  6. Remove and shred the chicken. Use tongs to transfer the chicken thighs to a cutting board. Let them rest for a couple minutes, then shred them with two forks.
  7. Return the chicken to the pot. Stir the shredded chicken back into the soup. Remove the bay leaf and discard it.
  8. Finish with cream. Reduce the heat to low and stir in the heavy cream (or coconut milk). Let it warm through for 2-3 minutes, but don’t let it boil or the cream might curdle. Taste and adjust seasoning.
  9. Serve and garnish. Ladle the soup into bowls and top with fresh parsley.

Notes

Don’t skip browning the chicken—those browned bits add deep flavor. Watch your heat; wild rice needs a gentle simmer, not a rolling boil. Season in layers, adding salt at the beginning and tasting at the end. Add cream at the very end to prevent curdling. The soup thickens as it sits, so add extra broth when reheating if needed.

Nutrition

Keywords: one-pot soup, chicken soup, wild rice soup, fall soup, comfort food, easy dinner, crowd-pleasing, gluten-free

Find it online: https://daintydine.com/crowd-pleasing-one-pot-chicken-and-wild-rice-fall-soup/